International Sugar Journal
The Blackboard

Origin of sugarcane: New ideas [Full subscriber]

During the 2017 South African Sugar Technologists Association congress Lloyd Evans and Joshi published two papers summarising their work on the origin of sugarcane. These authors used molecular taxonomy, the […]

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The Blackboard

Origin of Sugarcane: A short history [Full subscriber]

Tracing back the origins of plants is not an easy task and the findings can often be uncertain or changed as new evidence is obtained. Sugarcane is generally believed to […]

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The Blackboard

Glycaemic Index (GI) Values [Full subscriber]

A previous Blackboard described the concept and determination of GI. Here we look at the actual GI values obtained. A few points need to be specified. The information given applies […]

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The Blackboard

Climate: The good and the ugly [Full subscriber]

All members of the sugarcane industry make every effort to optimise performances. However, climate, an uncontrollable factor, can have a severely negative impact on these efforts. A quick literature search […]

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The Blackboard

Final bagasse [Full subscriber]

The accurate sampling of final bagasse (FB) is a difficult problem. No satisfactory continuous sampler has been devised and hand sampling is used. Generally, the analyses of FB samples are […]

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The Blackboard

Bagasse analysis: Early work [Full subscriber]

In 1948 Spencer & Meade noted that the analysis of bagasse “presents many difficulties not found with juice, sugar or molasses. Bagasse has much insoluble matter,  no homogeneity and evaporation […]

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The Blackboard

Sweet sorghum [Full subscriber]

Sweet sorghum was already of interest to the sugarcane industry in 1932. Breeders in North India used POJ 2725 for crosses with various cereals; hybrids were obtained only with sorghum. […]

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The Blackboard

Diffusion and factory operations [Full subscriber]

In 1967 three bagasse diffusers were commissioned in Southern Africa. Their performances had not been consistently good due to adjustments to gain experience with the new equipment. However extractions were […]

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Diffusion: History [Full subscriber]

In 1962 JH Payne in Hawaii noted that diffusion was universal for processing sugar beets, whereas juice in sugar cane was expressed by pressure rolls. Hawaiian factories used batch diffusion, […]

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The Blackboard

Differential scanning calorimetry [Full subscriber]

Principles New analytical techniques such as gas or high pressure liquid chromatography and near infrared spectroscopy have been used in the cane sugar industry after their developments elsewhere. Here we look […]

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